Caramel-Pecan Pumpkin Pie |
| Name: |
patti osteen |
| Base: |
retired |
| Recipe: |
Caramel-Pecan Pumpkin Pie
************************************************************
Ingredients:
1-PREPARED Single-Crust Pie,or make ur own
2-slightly beaten eggs,
1-15-ounce can pumpkin,
1/4-cup half-and-half, light cream, or milk,
3/4-cup granulated sugar,
1-tablespoon all-purpose flour,
1-teaspoon finely shredded lemon peel,
1/2-teaspoon vanilla,
1/4-teaspoon salt,
1/4-teaspoon ground cinnamon,
1/4-teaspoon ground nutmeg,
1/8-teaspoon ground allspice,
1/2-cup packed brown sugar,
1/2-cup chopped pecans,
2-tablespoons butter, softened,
**********************************************************
DIRECTIONS: In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture PIE CRUST, Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes.
Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings. |
| |
|
|
